Sprout and Mushroom Salad
Alfalfa sprouts used to be categorized as a "hippie" food. Well, no more! The health benefits of these little powerpacks of nutrition are many. AND, they taste delicious! Crisp and clean, with just a little bit of pepperyness, sprouts have been brought out of the closet and dropped into salads and sandwiches on dinner tables around the world.
This month we're adding fresh, tender Romaine lettuce, flavorful cherry tomatoes and delicious woody button mushrooms to alfalfa sprouts to give you a dinner that is prefect for those long summer days. Light and nutritious, we'll have you in an out of the kitchen faster than you can say summer solstice! And if you're ready to go vegan, we've got you covered there too — just follow our simple EZE VEGAN instructions.
- 4 cups Romaine lettuce, rough chopped
- 3 cups alfalfa sprouts, rinsed and patted dry with a clean dry paper towel
- 1 shallot, minced
- 1/2 pound button mushrooms, thickly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup slivered almonds
- 2 hard-boiled eggs, sliced*
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
*EZE VEGAN: Omit hard-boiled eggs.
In a large bowl, combine the lettuce, sprouts, mushrooms, shallots, tomatoes, and almonds. Season with salt and pepper to taste. Add vinegar and olive oil to the bowl and toss well to coat evenly. Top with sliced hard-boiled eggs.
Plate and serve with crusty bread. Serves 4 – 6.